What wine pairs with filet wellington?

Pauillac Grand Cru

red · Cabernet Sauvignon · Pauillac, Bordeaux · France — 17–19°C

Structured, noble Pauillac is the royal match for filet Wellington — the most prestigious dish deserves the most prestigious wine.

Saint-Émilion Grand Cru

red · Merlot, Cabernet Franc · Saint-Émilion · France — 17–18°C

Saint-Émilion Grand Cru (Merlot-dominant 60-80% with Cabernet Franc, limestone plateau of right-bank Bordeaux) — candied cherry, cedar, dark chocolate and silky tannins velvety accompany the puff pastry and mushrooms of beef Wellington; Merlot roundness wrapping the golden buttered crust, candied cherry echoing the mandoline-chopped Paris-mushroom-truffle duxelles.

Barolo

red · Nebbiolo · Piémont · Italie — 17–18°C

Barolo (100% Nebbiolo on the Langhe hills south of Alba in Piedmont, minimum 38 months ageing including 18 in wood) — dried rose, sour cherry, tar and leather accompany filet Wellington in Italo-British version; Nebbiolo tannic structure holding rare-cooked Charolais fillet (50°C core), noble oxidative notes echoing porcini-black-truffle duxelles.